Ingredients:

  • 175 g (6 oz) Dried Elbow Macaroni
  • 30 g (2 Tbsp) Unsalted Butter
  • 30 g (1/4 cup) All-Purpose Flour
  • 350 ml (1 1/2 cups) Full-Fat Milk (Warmed)
  • 1/2 tsp Dry Mustard Powder
  • 1/4 tsp Cayenne Pepper (Optional)
  • 250 g (8 oz) Sharp Cheddar Cheese, grated
  • 100 g (3.5 oz) Gruyère or Monterey Jack Cheese, grated
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 100 g (3/4 cup) All-Purpose Flour (for dredging)
  • 2 Large Eggs, beaten lightly with a splash of water
  • 200 g (7 oz) Panko Breadcrumbs
  • 950 ml (4 cups) High-Heat Vegetable Oil (e.g., Canola, Sunflower, or Rapeseed Oil)

Instructions:

  1. Cook the elbow macaroni in salted water until just shy of al dente. Drain well and set aside. Do not rinse.
  2. Prepare the Roux: Melt the butter in the saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, creating a smooth roux.
  3. Make the Béchamel: Slowly whisk in the warmed milk until no lumps remain. Bring the mixture to a gentle simmer, stirring constantly, until the sauce is very thick and coats the back of a spoon heavily (approximately 5 minutes).
  4. Remove the pan from the heat. Stir in the mustard powder, cayenne, salt, and pepper. Add the grated cheeses in batches, stirring until the mixture is smooth and fully melted.
  5. Combine the Mac Base: Add the reserved cooked pasta to the cheese sauce. Stir rigorously until every piece of pasta is fully coated. The mixture should be incredibly stiff and dry.
  6. Chill (First Stage): Transfer the mixture to a prepared, parchment-lined sheet pan. Press the mac and cheese firmly into a solid slab, about 2 cm (3/4 inch) thick. Cover tightly and refrigerate for a minimum of 3 hours, or ideally overnight.
  7. Cut the Shapes: Once fully chilled and rigid, lift the slab out and use a sharp knife to cut it into desired shapes (1-inch cubes or small, 2-inch log/croquette shapes).
  8. Set Up Breading Station: Set up three shallow dishes: 1) Flour, 2) Beaten Eggs, 3) Panko Breadcrumbs.
  9. Bread the Croquettes (Double Breading): Dust each shape in flour, dip into the egg mixture, and then press firmly into the Panko. For extra security, repeat the egg and Panko stages.
  10. Chill (Second Stage): Place the fully breaded croquettes back onto the sheet pan and return to the refrigerator for at least 30 minutes. This is crucial for binding the breading.
  11. Heat the Oil: Pour the frying oil into the Dutch oven. Attach a thermometer. Heat the oil slowly to 175°C (350°F). Do not let it exceed 180°C (355°F).
  12. Fry in Batches: Carefully lower 4–5 croquettes into the hot oil using a slotted spoon. Do not overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until the coating is deeply golden brown and crispy.
  13. Drain and Season: Remove the croquettes and immediately place them on a wire rack. Sprinkle lightly with fine sea salt immediately. Serve hot.